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Ingredients

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Directions

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  • Place eggs in a medium-size saucepan and add cold water to cover. Bring to a rolling boil over high heat. Cover and turn off heat. Allow to stand for 12 minutes. Run under cold water and peel. Cut into quarters.

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  • In a small bowl, whisk together olive oil, sherry vinegar, 1/4 teaspoon of the salt and the black pepper.

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Instructions Checklist
Instructions Checklist
  • Arrange salad greens and shallots on individual salad plates or a platter. Drizzle with 1/4 cup of the dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top. To serve, drizzle with remaining dressing.

Nutrition Facts

383 calories; 27 g total fat; 5 g saturated fat; 213 mg cholesterol; 635 mg sodium. 26 g carbohydrates; 5 g fiber; 11 g protein;

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